Old Grains Are New Again!

[skatss]

Some old grains are finally becoming more popular again. These grains are: amaranth, chia, quinoa, farro and spelt.

These grains are well known around the world, but in the US they are just now becoming more popular. It's a good time for them to resurface.

Spelt is naturally more resistant to disease and pests than wheat, so it grows with 1/3-less nitrogen fertilizer. That also makes it easier for organic farmers to grow since it will grow strong with less hassle. Another grain that can be grown easier is Amaranth, which is often raised without irrigation altogether. This is very different from corn and rice -- the grains we use a lot now both need lots of water to grow.

It is said that farro is the world's original grain. and that all the others like rice, barley, wheat and rye come from it. Top restaurants feature it in soups and side dishes. It has a pleasant nuttiness and is chewy. Farro grains look like brown short-grain rice, but each grain retains a firm, chewy texture even after overcooking.

And these "new" grains are better for you to eat too. A serving of chia has about 16% of your average daily protein intake. And people allergic to gluten in wheat can safely eat amaranth, chia, farro and quinoa. Farro is naturally high in fiber, protein, and B-vitamins.

Cooking with Amaranth flour helps bring calories down since it has fewer carbs than wheat flour.

These grains are mighty tasty, I can vouch for amaranth, quinoa, farro and spelt, because I have recently tried them. I haven't tried chia yet. I cant get the idea that I'd be eating one of the chia pets out of my head. LOL, but I will try it soon.

[frenchtowner]

Skats,

These grains are mighty tasty, I can vouch for amaranth, quinoa, farro and spelt, because I have recently tried them. I haven't tried chia yet. I cant get the idea that I'd be eating one of the chia pets out of my head. LOL, but I will try it soon.

You are way ahead of me on these new/old grains. I will have to investigate them myself when I go to the health food store or the natural foods section at Wegman's this week.

FT

[skatss]

Do look for them, all are tasty and cook up like most grains.

I just read that farro isn't all that easy to grow and that's why it fell out of favor after World War 1. When buying it they say to make certain the package has its Latin name on it "Triticum dicoccum" or you might be getting spelt instead. Make sure the package tells you to soak it too, that will guarantee it is farro.

I read that it was the ingredient in the original polenta, eaten for centuries by the Roman poor. That dish was called "plus". That will be my next dish to try.

It's great to find some history about foods, especially old ones. It gives me the feeling of a connection to all the generations past.

[frenchtowner]

Great information as always Skatts.

[BuddyLove]

How about flax seed/granola bars. Are they good for u?